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Ingredients
- boneless chicken breast
- mexi-corn
- red and green chili's
- shredded cheddar cheese
- spanish rice
Directions
- Partially thaw chicken, cut into 1 inch cubes, add in 1/2 c. of water to a 10 inch skillet, cook the chicken.
- Drain water, add in 1/4 c. warm water, add in chili's, mexi-corn, and spanish rice on medium heat till rice is tender, when the rice is done, take off the heat, add in generous amount of shredded cheese, top with salsa or possibly lowfat sour cream.
- Makes a great dip for your tortilla chips as well as a full course meal.
- NOTE: **the measurements in this recipe are not exact, and are just an estimate!** This was taught to us in home economics 3 years ago.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 167g | |
| Calories 352 | |
| Calories from Fat 198 | 56% |
| Total Fat 22.16g | 28% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.17g | |
| Cholesterol 118mg | 39% |
| Sodium 262mg | 11% |
| Potassium 334mg | 10% |
| Total Carbs 0.36g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 36.0g | 58% |
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